Banana Pudding Cake Recipe

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Instructions

1. Prepare the Cake:

  1. Preheat your oven according to the cake mix package instructions. Grease and flour (or use non-stick spray) two 8 or 9-inch round cake pans.
  2. Prepare the cake mix according to the package instructions. Stir in the mashed bananas and 1 teaspoon of vanilla extract into the batter.
  3. Divide the batter evenly between the prepared pans.
  4. Bake according to the package instructions for round cakes, usually around 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

2. Prepare the Banana Pudding:

  1. In a large bowl, whisk together the banana pudding mix, milk, and vanilla extract until smooth and thickened, usually about 2 minutes. Set aside to thicken further.

3. Prepare the Frosting:

  1. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.

4. Assemble the Cake:

  1. Place one cake layer on your serving plate. Spread half of the banana pudding over the cake. Top with a layer of banana slices and a layer of vanilla wafers.
  2. Place the second cake layer on top. Spread the remaining banana pudding over the second layer, followed by another layer of banana slices and vanilla wafers.
  3. Frost the top and sides of the cake with the whipped cream frosting.
  4. Decorate the top with additional vanilla wafers and banana slices as desired.

5. Chill and Serve:

  1. Refrigerate the cake for at least 1 hour to set everything nicely before serving. This cake is best enjoyed cold and can be stored in the refrigerator for up to 3 days.

Enjoy your delightful Banana Pudding Cake, a perfect fusion of two beloved desserts that’s sure to be a hit at any gathering or simply as a special treat for your family.

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